Hibiscus Negroni

Gin, Salted Coffee Tincture, Spiced Jamaica Hibiscus, Sweet Vermouth, Campari, Orange Bitters

Bartender Nick Meyer of Umbrella Hospitality Group | Los Angeles
Yield: 1 cocktail

Adapted by StarChefs | June 2021

INGREDIENTS:

Salted Coffee Tincture:
Coffee beans
High-proof alcohol
Salt

Spiced Jamaica:
120 grams sugar
30 grams dried hibiscus
2 cinnamon sticks
1 pod star anise
2 cloves, toasted

To Assemble and Serve:
1 ½ ounces Fords gin
¾ ounce Carpano Antica sweet vermouth
1 ounce Campari
1 dash orange bitters
Orange twist

METHOD:

For the Salted Coffee Tincture:
Let coffee beans steep in alcohol for 8 hours. Add salt, following a ratio of 10:1 coffee-infused alcohol to salt. 

For the Spiced Jamaica:
In a pot, bring sugar, hibiscus, and 1 liter water to a boil. Add spices and boil for 8 to 10 additional minutes. Remove from heat then leave to steep 45 to 60 minutes. The longer the steep, the more tannic the Jamaica will get. Strain through a mesh strainer. Reserve.

To Assemble and Serve:
Add gin, vermouth Campari, bitters, ¾ ounce Spiced Jamaica, and 1 dash Salted Coffee Tincture to a mixing glass filled with ice. Stir to incorporate and chill then strain into an old fashioned glass filled with ice. Garnish with orange twist.

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